Preparation:
Coat 2 chicken breasts (skinned, boned and divided in halves, (4) pieces total) with flour and set aside. Using a skillet over low heat, sauté‚1/4 lb. halved chicken liver in butter or margarine. When browned on all sides, add chicken breasts and season with 1/2 tsp. garlic powder. Sprinkle on the juice of 1/2 lemon and turn breasts, cooking on both sides. Cover skillet. In a mixing bowl, blend 2 eggs yolks with 3 tbsps. light cream, and season with 1/4 tsp salt and freshly ground pepper. Add this to skillet ingredients, stirring so as to coat chicken and liver. Cover skillet and cook 30 minutes over low heat. Turn ingredients once or twice during cooking.
Garnish with sprigs of parsley. |
